DirectionsCook the brown rice according to the package instructions. Drain if there is any remaining liquid and place in a large mixing bowl. Add the turkey, onion, carrot, celery, parsley, flax, salt and black pepper. Mix well and stuff the peppers.

Heat the oil in a large stockpot over medium-high heat. Add the garlic. Decrease the heat to medium low and cook 1 minute until the garlic is fragrant. Add the cilantro, olives and tomato paste, and cook a minute more, stirring often until the paste turns lightly brown.

Add the canned tomatoes and water. Place the peppers inside, stem side up. Bring to a gentle simmer and cover. Cook 20 to 25 minutes until the peppers are soft and the meat filling is cooked through. Serve immediately.

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